Tag Archives | Holiday 2015 Recipes

Pumpernickel Patranque

pumpernickel

“A lot of times the ideas come
from left field. They start
backwards. Sometimes they
start with a piece of squash
and end up with fluke.”
—Scott Anderson

Serves 4

2¼ cups diced pumpernickel bread, dried
2 cups milk
7 tablespoons butter
Half a medium-sized onion, cut into small dice
2 medium-sized cloves garlic, sliced thin
1¼ teaspoon fresh thyme
¾ cup cooked rye berries
4 ounces Cantal cheese or a good melting cheese
7 tablespoons vegetable stock
Salt and pepper to taste

Soak diced bread in the milk for 1 hour or until soft.

In a sauté pan, melt butter, then add onion, garlic and thyme. Cook onions until soft. Add rye berries to the onion mixture.

Squeeze bread to break it apart. Note: You want the bread to be totally crumbled. Add the bread and milk to the onion mixture and warm through.

Once the bread is warm, add the cheese and pull the pan off the heat. Allow the cheese to melt, while stirring the mixture. Once cheese has fully melted, add the vegetable stock. Season with salt and pepper.

Serve the dish with your favorite meat, such as chicken or beef.

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Homemade Pierogies

pierogies

courtesy Daria Kolodij

Makes about 100 pierogies

Pierogie Filling:
5 pounds potatoes
5 pounds small onions
1 stick butter
Salt and pepper to taste

Peel potatoes and drop into salted water; cover and boil until potatoes are fully cooked. (Insert a fork into the potato; if it is soft all the way through it is ready to be drained.)

Peel all onions and chop fine. Saute onions in stick of butter; add salt and pepper; and cook until golden brown. Mash the potatoes and add onion mixture; mix well.

Allow to cool before stuffing the pierogies.

PIEROGIES

5 pounds bleached flour
Pinch of salt
1 egg
Pitcher of water

Bring a pot of salted water to a violent boil. Make a mound of the 5 pounds of flour on the table or kitchen counter. Sprinkle with salt, crack egg and drop entire egg (the white and the yolk) in the middle of the mound.

Work the egg into the dough. Begin pouring water on top of the flour mixture until there is a consistency to the dough. Knead dough into a large ball. Pull a large piece of the dough off and roll out to 1/8 inch thickness. Take a round cookie cutter and press out as many circles as you can from the rolled-out dough. Fill each circle with a drop of the potato-onion mixture. Seal to a half-moon shape.

Immediately drop pierogies into the boiling water and stir. When pierogies float to the top of the water, that means they are fully cooked. The finished pierogies may be drained and sauteed in butter and onion or any condiment of your choice. Serve with sour cream.

 

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Dutch Oven Gingerbread

Adapted from the Fanny Pierson Crane cookbook
[Montclair Historical Society/Harvard Printing Co. (1972)]

1 egg, well beaten
½ cup sugar
½ cup dark molasses
¼ cup butter
½ cup hot water
2 cups sifted flour
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1 tablespoon grated orange rind

Combine and mix well the egg, sugar and molasses. Mix butter into hot water until melted. Add butter mixture to sugar mixture. Sift dry ingredients together, add to wet mixture in three parts, beating after each addition until blended. Pour into greased mold. Bake in covered Dutch oven for 40–50 minutes.

For baking in a home oven in an open tube pan: Add two more eggs and ¼ cup more butter. Bake at 350° for 25–30 minutes.

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Forralt Bor

Though mulled wine is a tradition in many cultures, Hungary is where I drank my first cup of this sweet, warming beverage. A non-alcoholic version can be made using cider; simply omit the sugar and water. —RM

In a heavy-bottomed pot, heat one bottle of red wine. Do not boil. Stir in ½ cup sugar, preferably a less-refined sugar for a fuller taste. Add 1/4 cup water. Continue to stir.

Place in a muslin bag or tea ball:

6–12 whole cloves
2–3 cinnamon sticks
6 whole allspice berries
Peel of 1 orange

Allow spices to infuse for 15-20 minutes once the wine mix is fully warmed. Strain and serve hot.

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Cranberry-Dijon Vinaigrette

Courtesy of Chef Bruce Lefebvre
The Frog and The Peach, New Brunswick

Try this over watercress or mâche salad with sliced apple, goat or Manchego cheese, and orange segment topped with pistachios or almonds. Also pairs perfectly with leftover turkey.

(Yields approximately 1 quart vinaigrette)

1 cup fresh cranberries
1 cup extra-virgin olive oil
3 shallots, minced finely
1 cup dried cranberries, chopped
1 and 1/2 cups Cranberry Vinegar (see below)
1/2 cup Dijon mustard
Salt and black pepper to taste
Cranberry juice to taste

Combine (pulsing) the fresh cranberries in a food processor with the extra-virgin olive oil. Combine remaining ingredients in a separate bowl. Whisk in the cranberry and olive oil mixture. Add cranberry juice, salt and pepper to taste. The dressing will be somewhat chunky and provide nice color and texture to whatever you choose to add it to.

CRANBERRY VINEGAR

(Yields about 1 quart cranberry vinegar)

1 pound cranberries
1 cup plus 1 pint water
2 quarts champagne vinegar
1 quart white vinegar
1/4 cup vanilla sugar (1/4 cup sugar with 1/4 piece of scraped vanilla bean mixed in)
Pinch of salt

Cook cranberries with the cup of water in a heavy-bottomed pot over low heat, until they open. Add vinegars, sugar and salt. Keep the pan on low heat to dissolve, stirring constantly. Thin out and dilute with the pint of water. Strain through doubled cheesecloth. Reserve 1½ cups of the vinegar for the vinaigrette, and store the rest refrigerated for other later use (try it to liven up mustard, finish a gravy or sauce for pork or turkey, or use in pickling).

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SIMPLE RECIPES FOR BRUSSELS SPROUTS

brusselSproutsTitle

ILLUSTRATION: HEATHER DIANE HARDISON

PIZZA

brusselSproutsPizza

Scatter Brussels sprouts leaves over your usual crust and sauce and top with a nutty-tasting cheese, such as Gruyère. Bake as usual.

SALAD

brusselSproutsSalad

Use a mandoline or your food processor’s slicing disk to turn a bag of Brussels sprouts into green confetti. Top with your favorite salad dressing and serve.

FRIED

brusselSproutsFried

Cut your sprouts in half and cook them in about 1 inch of 375° oil. Fry until golden brown and then toss with a splash of fish sauce and Sriracha. Serve with lime wedges.

BRAISED

brusselSproutsBraised

Cook a chopped slice of bacon in a cast iron skillet until crisp. Add halved Brussels sprouts and continue cooking until brown. Add ½ cup water, cover, and bake in a 350° oven until tender, about 30 minutes.

 

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